NicaraguanLunch

Recipe Story

origins & traditions

Arroz con Pollo Nica is a beloved traditional dish that showcases the heart of Nicaraguan home cooking. This hearty one-pot meal combines succulent chicken pieces with fluffy rice, colorful bell peppers, fresh tomatoes, and a medley of spices that create layers of flavor. The chicken is first browned to lock in its juices, then combined with sofrito-style aromatics of onions, garlic, and peppers. The rice absorbs all the savory chicken broth and releases its starches to create a slightly creamy texture. Unlike other Latin American versions, the Nicaraguan style emphasizes simplicity and allows each ingredient to shine. This dish is perfect for family gatherings, casual lunches, or any time you want to bring the warmth of Central American cuisine to your table. The cooking technique ensures the rice is perfectly tender while the chicken remains moist and flavorful.

Instructions

step by step

0/11 done

Season chicken thighs generously with salt, black pepper, cumin, and paprika. Let rest for 10 minutes at room temperature.
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken pieces skin-side down and brown for 5-6 minutes per side until golden. Remove chicken and set aside.
In the same pot with the rendered chicken fat, add diced onions and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Add diced bell peppers (red and green) and cook for 3-4 minutes until slightly softened.
Stir in diced tomatoes, tomato paste, and oregano. Cook for 2-3 minutes, stirring frequently to prevent sticking.
Add white rice to the pot and stir well to coat each grain with the vegetable mixture, cooking for 2 minutes.
Pour in chicken broth, add bay leaves, and season with additional salt if needed. Stir to combine.
Return the browned chicken pieces to the pot, nestling them into the rice mixture. Bring to a boil.
Once boiling, reduce heat to low, cover tightly with lid, and simmer for 25-30 minutes without lifting the lid.
After 30 minutes, check that rice is tender and liquid is absorbed. Remove from heat and let rest covered for 5 minutes.
Remove bay leaves, fluff rice gently with a fork, and garnish with fresh cilantro before serving.

Arroz con Pollo Nica

4.1 (18)

A flavorful one-pot rice and chicken dish featuring tender chicken pieces simmered with bell peppers, tomatoes, and aromatic spices, creating a comforting meal that represents authentic home cooking from Nicaragua.

medium

1h 5m

6 servings

Ingredients

0 of 15 checked

Protein

900 grams chicken-thigh, bone-in, skin-on, cut into pieces

Base

2 cups rice-white, long grain, rinsed
2 tablespoons tomato-paste

Vegetables

2 pieces bell-peppers, diced (1 red, 1 green)
3 pieces tomatoes, diced

Aromatics

1 pieces onions, finely diced
4 cloves garlic, minced
2 pieces bay-leaves, whole

Spices

1 1/2 teaspoons cumin, ground
1 teaspoons paprika
1 teaspoons oregano, dried

Cooking Fat

3 tablespoons vegetable-oil

Seasonings

2 teaspoons salt, to taste
1/2 teaspoons black-pepper, freshly ground

Garnish

4 tablespoons cilantro, chopped (optional)

Chef Tips

expert advice

•For extra flavor, marinate the chicken overnight in lime juice, garlic, and cumin.

•You can substitute chicken breast for thighs if preferred, but thighs remain more tender during the long cooking process.

•Add frozen peas or corn in the last 10 minutes of cooking for additional vegetables.

•For a richer color, add a pinch of bijol or achiote powder with the rice.

•If the rice seems dry before it is fully cooked, add 1/4 cup of warm broth at a time.

•This dish tastes even better the next day as the flavors meld together.

•Serve with a simple cabbage slaw, fried plantains, or fresh tortillas to complete the meal.

Nicaraguan

⭐ Highly Rated

1h 30mmedium